Get a sneak peek inside The Ultimate Guide to Healthy Juicing:  100 quick and easy plant-based detox recipes to restart, reset, and reclaim your life!   Arugula-Infused Cream of Broccoli Soup is just one of the healthy recipes you’ll find in my newest edition!

Fasting is a great way to cleanse the body—waste is cleared from the digestive tract and chemicals stored in fat and other tissues are released. The right detox program can improve your clarity and focus; increase your sense of strength, energy, and happiness; minimize your food cravings; and you may even lose weight.

In this book, certified health coach Michelle Savage helps readers restart, reset, and reclaim their lives by offering two types of juice cleanses: a seven-day cleanse, perfect for those who want to jump in with two feet, and a thirty-day cleanse, great for those who are a bit hesitant to commit or whose lifestyles cannot support the shorter approach.

First, learn all about the benefits of juicing, detoxing, fasting, and cleansing and how to do it the right way—with the help of a journal worksheet and a cleanse schedule and meal plan. Then, start juicing! The Ultimate Guide to Healthy Juicing includes one hundred recipes for both juices, light snacks, and meals for whichever cleanse you choose

Arugula-Infused Cream of Broccoli Soup

Yield 8 servings

Ingredients
3 medium-sized red potatoes, diced
4 cup broccoli florets
4 ounces vegetable stock
8 ounces water (optional for thinning soup)
4 garlic cloves, smashed
1 yellow onion, sliced
2 tablespoons olive oil
1 teaspoon sea salt, divided
3 cups baby arugula
2 large basil leaves + more for garnish
Garnish Ideas: coconut cream (see note), flaxseeds, chia seeds, pepita (pumpkin seeds), fresh basil, cayenne

Directions
Combine potatoes, broccoli, and vegetable stock in a large saucepan. Bring to a boil, reduce heat to a low boil, cover, and cook for approximately 15 minutes until fork tender.
While the potatoes and broccoli are cooking, sauté garlic and onion in olive oil in a small saucepan, sprinkle ½ teaspoon sea salt over the sauté; cook for approximately 8 minutes or so until onions begin to caramelize. Pour into soup pot when potatoes and broccoli are fork tender; add remaining ½ teaspoon sea salt. Turn off heat and stir in arugula. Pour soup into a high-speed blender for a smooth and creamy consistency; puree. You may need to split the batches for puree. You may opt to use an immersion hand blender directly in the soup pot; this will give your soup more texture. You may opt to add water for a thinner soup at this time for your preferred consistency.

Ladle a bit of soup into your bowl and add your favorite garnish. For one bowl of soup, swirl in 2 to 3 tablespoons coconut cream, ¼ teaspoon flaxseeds, ½ teaspoon chia seeds, a few pepitas, dash of cayenne, and fresh basil.

Notes:
One can organic coconut mylk, in which the only ingredients are coconut, water, and guar gum. Each can contains approximately 1 cup coconut cream. Keep the can in the coldest part of the refrigerator until use. Do not shake can or the cream and liquid will emulsify. You want to keep it separated. After opening, carefully scoop the cream from the top of the can and reserve the liquid for smoothies.

Copyright © 2019 Michelle Savage

Looking for more healthy recipes? Take a peek at my Green Aisle series here….